Healthier Zucchini Bread


| 8/11/2016 9:19:00 AM


Tags: zucchini, bread baking, recipes, Carrie Williams Howe, Vermont,

Zucchini Bread On Cutting Board

It’s that time of year; the time when waiting for your garden to produce quickly shifts to struggling to keep up with your garden. If your garden is anything like ours, one of the main results of this shift is a plethora of zucchini (especially the ones that hide from you until they are huge). We have been grilling zucchini up for dinner and to add to pasta salads and veggie sandwiches, but I am also a huge fan of baking with zucchini.

Zucchini bread is an all-time classic that I have been enjoying since my mother (who is also a pro at banana bread) made it when I was a kid. I always used to kid myself by thinking that zucchini bread was somehow good for me because of its vegetable contents. Alas, like many quick breads, zucchini bread recipes often include a healthy dose of oil and sugar on top of mounds of white flour – making the bread more like cake than a healthy grain.

Healthier Quick Bread Options

Like many traditional recipes, there are great ways to adjust the traditional approach to zucchini bread to create a healthier version that is still as much of a pleasure to eat. Here are the four changes I made to create a “healthier” version of the classic recipe:

Whole Wheat Flour. I have been obsessed with whole grain baking for a few years and I am continually impressed by how delicious baked goods with whole grains can be. I figured there had to be a good zucchini bread alternative. I went to my go-to whole grain baking book (King Arthur Flour’s Whole Grain Baking) and found what I was looking for.




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